Ingredients
2¼cupsall-purpose flour
1¾tspground ginger
1tspcinnamon
1¾tspbaking soda
½tspsalt
¾cupcanola oil,(plus 2 tbsp)
¾cupdark brown sugar,(plus 2 tbsp)
½cupmolasses,(plus 2 tbsp)
¼cuphoney,(plus 2 tbsp)
2eggs
1tsplemon zest,finely grated
¾cupboiling water
1orange
4cupwater
½cupsugar
1cupmascarpone
¾cupheavy cream
¾tsporange zest,finely grated
2tbspconfectioners’ sugar
pinch of salt
Preparation
Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with vegetable cooking spray. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda, and salt.
In a medium bowl, whisk the canola oil with the brown sugar, molasses, honey, eggs, and lemon zest until smooth. Whisk the wet ingredients into the dry ingredients until combined. Whisk in the boiling water.
Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a cake tester inserted in the center of the cake comes out clean. Set the pan on a rack and let the cake cool completely for about 2 hours.
In a medium saucepan, combine the strips of orange zest with the water and sugar. Bring to a boil and cook over high heat for about 30 minutes, until syrupy and the orange zest is soft.
Using a slotted spoon, transfer the orange confit to a plate; discard the syrup.
In a large bowl, using an electric mixer at medium speed, beat the mascarpone with the cream, orange zest, confectioners’ sugar, and salt until soft peaks form.
Cut the molasses-gingerbread cake into squares and transfer to plates. Dollop the mascarpone cream on top, garnish with the orange confit, and serve.
